This veggie platter is a perfect side dish for any gathering. Vegetables like asparagus, mushrooms, Japanese eggplant and fennel are marinated and then grilled to perfection.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • For marinade, in a small bowl, whisk together vinegar, oil, snipped basil, garlic, salt, and black pepper. Place each vegetable in a separate bowl; add some of the marinade to each bowl and toss gently. Reserve any remaining marinade.

  • For a charcoal grill, grill vegetables, in batches starting with the longest cooking vegetables, on the rack of an uncovered grill directly over medium coals until crisp-tender (use timings from chart below); turn once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat. Cover and grill as above.)

  • Arrange grilled vegetables on a platter; pour the reserved marinade over vegetables. If desired, garnish with basil sprigs. Serve immediately.


Grilling Timings: For the sweet peppers, fennel, and mushrooms, allow 8 to 10 minutes. For the eggplant and zucchini, allow 5 to 7 minutes. For the asparagus, allow 4 to 5 minutes.

Nutrition Facts

155 calories; protein 4.5g 9% DV; carbohydrates 20.4g 7% DV; dietary fiber 6.9g 28% DV; sugars 9.2g; fat 7.4g 12% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 1878.6IU 38% DV; vitamin c 184.7mg 308% DV; folate 103mcg 26% DV; calcium 61.6mg 6% DV; iron 2.2mg 12% DV; magnesium 49.6mg 18% DV; potassium 870.6mg 24% DV; sodium 133.2mg 5% DV.